A very light crumb passion fruit cupcake, topped with vanilla creamed cheese frosting. Decorated with bright blue and green balls.
I made these as a gift for the teachers of the new $25 million dollar school which opened today up the road. The schools colours are navy, white, lime green and aqua blue (very fun) so when I saw the balls yesterday at my deco shop, I couldn't resist.
The recipe has been requested by some lovely flickr and cupcake obsessed contacts honor, sugar-bliss gnome and chefmommyof2. Here you are ladies, enjoy.
30g butter, softened
1/2 cup (110g) castor sugar
1 cup (150g) self-raising flour
1/4 cup (60ml) passionfruit pulp
1. Preheat oven to moderate (180oC/160oC fan-forced). Line 12-hole standard muffin pan with paper cases.
2. Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
3. Divide mixture among cases, smooth surface.
4. Bake cakes about 20 minutes. Turn cakes onto wire rack to cool.
The cupcake recipe is from the Australian Women's Weekly 'cupcakes' book, but it was used originally to make Passionfruit Curd Cakes.
Ice with your favourite vanilla creamed cheese frosting. Mine is the Vanilla Bean Cream Cheese Frosting from Chockylit at the Cupcake Bakeshop, enjoy.